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Homemade Bouillon Cubes

To make plain vegetable bouillon cubes, replace the 1 1/2 cups of dried mushroom powder with 1 1/2 cups broth powder, adding 1 teaspoon dehydrated bell peppers and 1/2 teaspoon dried lovage.

Ingredients

  • 32 grams / 1 ounce dried mushrooms – any variety – should yield 1 1/2 cups powdered mushrooms (see where to buy dried mushrooms)
  • 10 tablespoons palm shortening (see where to buy sustainable palm shortening)
  • 1/2 cup vegetable broth powder OR the following…

  • 1/3 cup nutritional yeast (see where to buy nutritional yeast)
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon dried dill
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon powdered thyme
  • 1 teaspoon dried parsley

Instructions

  1. Grind dried mushrooms in a spice grinder, coffee mill, or high-speed blender until they form a fine powder. Set aside.
  2. Mix the broth powder ingredients in a large bowl and stir well. Add in dried mushroom powder and whisk well. Add palm shortening and with a fork, smear the mixture together until homogenous. The mixture should easily hold its shape when pressed, so if the mixture is too crumbly, work in more palm shortening by half-teaspoons.
  3. To form cubes, scoop up the mixture by packed teaspoons and shape into flattened cubes, then wrap in 3×3″ squares of wax paper, laying the cube on diagonally (as if the paper were a diamond).
  4. Store in a cool, dry place for up to six months or in the freezer for up to a year.
  5. Use 1 cube per 1 cup of boiling water.

Notes

  • To make plain vegetable bouillon cubes, replace the 1 1/2 cups of dried mushroom powder with 1 1/2 cups broth powder, adding 1 teaspoon dehydrated bell peppers and 1/2 teaspoon dried lovage.